The food hydrocolloids market size has grown strongly in recent years. It will grow from $3.97 billion in 2023 to $4.21 billion in 2024 at a compound annual growth rate (CAGR) of 5.9%. The growth observed in the historical period can be credited to the rising popularity of natural foods, increasing demand for processed and convenient foods, heightened consumption of fruit-infused beverages, and a growing preference for natural and clean-label ingredients.
The food hydrocolloids market size is expected to see strong growth in the next few years. It will grow to $5.35 billion in 2028 at a compound annual growth rate (CAGR) of 6.2%. The anticipated growth stems from the rising consumption of functional foods, growing preference for vegan products, increased demand for bakery items, higher adoption of ready-to-eat meals, and an uptick in consumer disposable incomes. Key trends in the forecast period include innovations in hydrocolloid development, the introduction of label-friendly food powders, product advancements, plant-based constructions, and the evolution of food manufacturing practices.
The increasing consumer demand for processed foods is set to drive growth in the food hydrocolloids market. Processed foods undergo modifications such as canning, cooking, freezing, or ingredient additions to enhance flavor, prolong shelf life, or offer convenience. This demand stems from modern lifestyles that prioritize convenience, longer storage capability, and quick meal preparation options, bolstered by the widespread availability and promotion of these products. Food hydrocolloids play a crucial role in improving the texture, stability, and shelf life of processed foods. They facilitate fat and calorie reduction while enhancing nutritional content, thus supporting the production of ready-to-eat foods that meet the preferences of today's consumers. For instance, in 2023, the US Department of Agriculture reported a 1.7% increase in the total value of US processed food exports, underscoring the growing significance of processed foods in propelling the food hydrocolloids market forward.
Leading companies in the food hydrocolloids sector are focusing on innovation, such as the development of products such as seaweed powder, to maintain a competitive edge. Seaweed powder, derived from dried and ground seaweed varieties such as nori, kelp, dulse, and wakame, serves as a versatile and nutritious food ingredient with valuable hydrocolloid properties. For example, in February 2021, Cargill introduced Cargill Seagreens, a seaweed powder that enhances the texture, mouthfeel, and nutritional profile of various food and beverage applications including dairy, bakery, and plant-based products. Rich in essential vitamins, minerals, and antioxidants, Seagreens powder meets consumer preferences for clean-label and functional food solutions. Its multifaceted benefits allow product developers to create sensory-rich foods that resonate positively with consumers both in taste and nutritional value.
In August 2022, Nexira, a France-based provider of natural ingredients and botanical extracts for food applications, completed the acquisition of UNIPEKTIN Ingredients AG for an undisclosed sum. This strategic acquisition allowed Nexira to broaden its portfolio of functional and nutritional solutions, particularly in texturizing and gelling agents for food products. UNIPEKTIN Ingredients AG, headquartered in Switzerland, specializes in the manufacturing of food hydrocolloids, complementing Nexira's capabilities in the food ingredient sector.
Major companies operating in the food hydrocolloids market are Cargill Incorporated, Archer Daniels Midland Company, BASF SE, Kraft Foods Group Inc., DuPont de Nemours Inc., International Flavors & Fragrances Inc., Kerry Group plc, Ingredion Incorporated, Ashland Inc., CP Kelco ApS, Tate & Lyle PLC, Darling Ingredients Inc., Jungbunzlauer Suisse AG, Nexira, Palsgaard A/S, Meihua Holdings Group Co. Ltd., Ceamsa, Koninklijke DSM N.V., W Hydrocolloids Inc., Tic Gums Inc., Polygal AG, Lucid Colloids Ltd., JM Huber Corporation, Deosen Biochemical (Ordos) Ltd., Hindustan Gum & Chemicals Ltd., UNIPEKTIN Ingredients AG.
North America was the largest region in the food hydrocolloids market in 2023. Asia-Pacific is expected to be the fastest-growing region in the forecast period. The regions covered in the food hydrocolloids market report are Asia-Pacific, Western Europe, Eastern Europe, North America, South America, Middle East, Africa.
The countries covered in the food hydrocolloids market report are Australia, Brazil, China, France, Germany, India, Indonesia, Japan, Russia, South Korea, UK, USA, Canada, Italy, Spain.
Food hydrocolloids encompass a wide range of long-chain polymers that, when dispersed in water, can form gels or thickeners. These substances play a crucial role in the food industry by altering the texture, stability, and appearance of food products.
The primary types of food hydrocolloids include gelatin, carrageenan, xanthan gum, alginates, agar, pectin, gum arabic, locust bean gum, and others. Gelatin, for instance, is derived from collagen that undergoes partial hydrolysis and is sourced from animal skin, bones, and connective tissues. These hydrocolloids come from various sources such as plants, animals, microbes, seaweeds, and synthetics, and find application across a broad spectrum including bakery and confectionery, meat and poultry products, beverages, dairy products, sauces and dressings, among others.
The food hydrocolloids market research report is one of a series of new reports that provides food hydrocolloids market statistics, including food hydrocolloids industry global market size, regional shares, competitors with a food hydrocolloids market share, detailed food hydrocolloids market segments, market trends, and opportunities, and any further data you may need to thrive in the food hydrocolloids industry. This food hydrocolloids market research report delivers a complete perspective of everything you need, with an in-depth analysis of the current and future scenario of the industry.
The food hydrocolloids market consists of sales of thickeners, gelling agents, stabilizers, emulsifiers, and moisture retainers. Values in this market are ‘factory gate’ values, that is the value of goods sold by the manufacturers or creators of the goods, whether to other entities (including downstream manufacturers, wholesalers, distributors, and retailers) or directly to end customers. The value of goods in this market includes related services sold by the creators of the goods.
The market value is defined as the revenues that enterprises gain from the sale of goods and/or services within the specified market and geography through sales, grants, or donations in terms of the currency (in USD, unless otherwise specified).
The revenues for a specified geography are consumption values that are revenues generated by organizations in the specified geography within the market, irrespective of where they are produced. It does not include revenues from resales along the supply chain, either further along the supply chain or as part of other products.
This product will be delivered within 3-5 business days.
The food hydrocolloids market size is expected to see strong growth in the next few years. It will grow to $5.35 billion in 2028 at a compound annual growth rate (CAGR) of 6.2%. The anticipated growth stems from the rising consumption of functional foods, growing preference for vegan products, increased demand for bakery items, higher adoption of ready-to-eat meals, and an uptick in consumer disposable incomes. Key trends in the forecast period include innovations in hydrocolloid development, the introduction of label-friendly food powders, product advancements, plant-based constructions, and the evolution of food manufacturing practices.
The increasing consumer demand for processed foods is set to drive growth in the food hydrocolloids market. Processed foods undergo modifications such as canning, cooking, freezing, or ingredient additions to enhance flavor, prolong shelf life, or offer convenience. This demand stems from modern lifestyles that prioritize convenience, longer storage capability, and quick meal preparation options, bolstered by the widespread availability and promotion of these products. Food hydrocolloids play a crucial role in improving the texture, stability, and shelf life of processed foods. They facilitate fat and calorie reduction while enhancing nutritional content, thus supporting the production of ready-to-eat foods that meet the preferences of today's consumers. For instance, in 2023, the US Department of Agriculture reported a 1.7% increase in the total value of US processed food exports, underscoring the growing significance of processed foods in propelling the food hydrocolloids market forward.
Leading companies in the food hydrocolloids sector are focusing on innovation, such as the development of products such as seaweed powder, to maintain a competitive edge. Seaweed powder, derived from dried and ground seaweed varieties such as nori, kelp, dulse, and wakame, serves as a versatile and nutritious food ingredient with valuable hydrocolloid properties. For example, in February 2021, Cargill introduced Cargill Seagreens, a seaweed powder that enhances the texture, mouthfeel, and nutritional profile of various food and beverage applications including dairy, bakery, and plant-based products. Rich in essential vitamins, minerals, and antioxidants, Seagreens powder meets consumer preferences for clean-label and functional food solutions. Its multifaceted benefits allow product developers to create sensory-rich foods that resonate positively with consumers both in taste and nutritional value.
In August 2022, Nexira, a France-based provider of natural ingredients and botanical extracts for food applications, completed the acquisition of UNIPEKTIN Ingredients AG for an undisclosed sum. This strategic acquisition allowed Nexira to broaden its portfolio of functional and nutritional solutions, particularly in texturizing and gelling agents for food products. UNIPEKTIN Ingredients AG, headquartered in Switzerland, specializes in the manufacturing of food hydrocolloids, complementing Nexira's capabilities in the food ingredient sector.
Major companies operating in the food hydrocolloids market are Cargill Incorporated, Archer Daniels Midland Company, BASF SE, Kraft Foods Group Inc., DuPont de Nemours Inc., International Flavors & Fragrances Inc., Kerry Group plc, Ingredion Incorporated, Ashland Inc., CP Kelco ApS, Tate & Lyle PLC, Darling Ingredients Inc., Jungbunzlauer Suisse AG, Nexira, Palsgaard A/S, Meihua Holdings Group Co. Ltd., Ceamsa, Koninklijke DSM N.V., W Hydrocolloids Inc., Tic Gums Inc., Polygal AG, Lucid Colloids Ltd., JM Huber Corporation, Deosen Biochemical (Ordos) Ltd., Hindustan Gum & Chemicals Ltd., UNIPEKTIN Ingredients AG.
North America was the largest region in the food hydrocolloids market in 2023. Asia-Pacific is expected to be the fastest-growing region in the forecast period. The regions covered in the food hydrocolloids market report are Asia-Pacific, Western Europe, Eastern Europe, North America, South America, Middle East, Africa.
The countries covered in the food hydrocolloids market report are Australia, Brazil, China, France, Germany, India, Indonesia, Japan, Russia, South Korea, UK, USA, Canada, Italy, Spain.
Food hydrocolloids encompass a wide range of long-chain polymers that, when dispersed in water, can form gels or thickeners. These substances play a crucial role in the food industry by altering the texture, stability, and appearance of food products.
The primary types of food hydrocolloids include gelatin, carrageenan, xanthan gum, alginates, agar, pectin, gum arabic, locust bean gum, and others. Gelatin, for instance, is derived from collagen that undergoes partial hydrolysis and is sourced from animal skin, bones, and connective tissues. These hydrocolloids come from various sources such as plants, animals, microbes, seaweeds, and synthetics, and find application across a broad spectrum including bakery and confectionery, meat and poultry products, beverages, dairy products, sauces and dressings, among others.
The food hydrocolloids market research report is one of a series of new reports that provides food hydrocolloids market statistics, including food hydrocolloids industry global market size, regional shares, competitors with a food hydrocolloids market share, detailed food hydrocolloids market segments, market trends, and opportunities, and any further data you may need to thrive in the food hydrocolloids industry. This food hydrocolloids market research report delivers a complete perspective of everything you need, with an in-depth analysis of the current and future scenario of the industry.
The food hydrocolloids market consists of sales of thickeners, gelling agents, stabilizers, emulsifiers, and moisture retainers. Values in this market are ‘factory gate’ values, that is the value of goods sold by the manufacturers or creators of the goods, whether to other entities (including downstream manufacturers, wholesalers, distributors, and retailers) or directly to end customers. The value of goods in this market includes related services sold by the creators of the goods.
The market value is defined as the revenues that enterprises gain from the sale of goods and/or services within the specified market and geography through sales, grants, or donations in terms of the currency (in USD, unless otherwise specified).
The revenues for a specified geography are consumption values that are revenues generated by organizations in the specified geography within the market, irrespective of where they are produced. It does not include revenues from resales along the supply chain, either further along the supply chain or as part of other products.
This product will be delivered within 3-5 business days.
Table of Contents
1. Executive Summary2. Food Hydrocolloids Market Characteristics3. Food Hydrocolloids Market Trends and Strategies32. Global Food Hydrocolloids Market Competitive Benchmarking33. Global Food Hydrocolloids Market Competitive Dashboard34. Key Mergers and Acquisitions in the Food Hydrocolloids Market
4. Food Hydrocolloids Market - Macro Economic Scenario
5. Global Food Hydrocolloids Market Size and Growth
6. Food Hydrocolloids Market Segmentation
7. Food Hydrocolloids Market Regional and Country Analysis
8. Asia-Pacific Food Hydrocolloids Market
9. China Food Hydrocolloids Market
10. India Food Hydrocolloids Market
11. Japan Food Hydrocolloids Market
12. Australia Food Hydrocolloids Market
13. Indonesia Food Hydrocolloids Market
14. South Korea Food Hydrocolloids Market
15. Western Europe Food Hydrocolloids Market
16. UK Food Hydrocolloids Market
17. Germany Food Hydrocolloids Market
18. France Food Hydrocolloids Market
19. Italy Food Hydrocolloids Market
20. Spain Food Hydrocolloids Market
21. Eastern Europe Food Hydrocolloids Market
22. Russia Food Hydrocolloids Market
23. North America Food Hydrocolloids Market
24. USA Food Hydrocolloids Market
25. Canada Food Hydrocolloids Market
26. South America Food Hydrocolloids Market
27. Brazil Food Hydrocolloids Market
28. Middle East Food Hydrocolloids Market
29. Africa Food Hydrocolloids Market
30. Food Hydrocolloids Market Competitive Landscape and Company Profiles
31. Food Hydrocolloids Market Other Major and Innovative Companies
35. Food Hydrocolloids Market Future Outlook and Potential Analysis
36. Appendix
Executive Summary
Food Hydrocolloids Global Market Report 2024 provides strategists, marketers and senior management with the critical information they need to assess the market.This report focuses on food hydrocolloids market which is experiencing strong growth. The report gives a guide to the trends which will be shaping the market over the next ten years and beyond.
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Description
Where is the largest and fastest growing market for food hydrocolloids? How does the market relate to the overall economy, demography and other similar markets? What forces will shape the market going forward? The food hydrocolloids market global report answers all these questions and many more.The report covers market characteristics, size and growth, segmentation, regional and country breakdowns, competitive landscape, market shares, trends and strategies for this market. It traces the market’s historic and forecast market growth by geography.
- The market characteristics section of the report defines and explains the market.
- The market size section gives the market size ($b) covering both the historic growth of the market, and forecasting its development.
- The forecasts are made after considering the major factors currently impacting the market. These include:
- The impact of sanctions, supply chain disruptions, and altered demand for goods and services due to the Russian Ukraine war, impacting various macro-economic factors and parameters in the Eastern European region and its subsequent effect on global markets.
- The impact of higher inflation in many countries and the resulting spike in interest rates.
- The continued but declining impact of COVID-19 on supply chains and consumption patterns.
- Market segmentations break down the market into sub markets.
- The regional and country breakdowns section gives an analysis of the market in each geography and the size of the market by geography and compares their historic and forecast growth. It covers the growth trajectory of COVID-19 for all regions, key developed countries and major emerging markets.
- The competitive landscape chapter gives a description of the competitive nature of the market, market shares, and a description of the leading companies. Key financial deals which have shaped the market in recent years are identified.
- The trends and strategies section analyses the shape of the market as it emerges from the crisis and suggests how companies can grow as the market recovers.
Scope
Markets Covered:
1) By Type: Gelatin; Carrageenan; Xanthan Gum; Alginates; Agar; Pectin; Gum Arabic; Locust Bean Gum; Other Types2) By Source: Plant; Animal; Microbial; Seaweed; Synthetic
3) By Application: Bakery And Confectionery; Meat And Poultry Products; Beverages; Dairy Products; Sauces And Dressing; Other Applications
Key Companies Mentioned: Cargill Incorporated; Archer Daniels Midland Company; BASF SE; Kraft Foods Group Inc.; DuPont de Nemours Inc.
Countries: Australia; Brazil; China; France; Germany; India; Indonesia; Japan; Russia; South Korea; UK; USA; Canada; Italy; Spain
Regions: Asia-Pacific; Western Europe; Eastern Europe; North America; South America; Middle East; Africa
Time Series: Five years historic and ten years forecast.
Data: Ratios of market size and growth to related markets, GDP proportions, expenditure per capita.
Data Segmentation: Country and regional historic and forecast data, market share of competitors, market segments.
Sourcing and Referencing: Data and analysis throughout the report is sourced using end notes.
Delivery Format: PDF, Word and Excel Data Dashboard.
Companies Mentioned (Partial List)
A selection of companies mentioned in this report includes, but is not limited to:
- Cargill Incorporated
- Archer Daniels Midland Company
- BASF SE
- Kraft Foods Group Inc.
- DuPont de Nemours Inc.
- International Flavors & Fragrances Inc.
- Kerry Group plc
- Ingredion Incorporated
- Ashland Inc.
- CP Kelco ApS
- Tate & Lyle PLC
- Darling Ingredients Inc.
- Jungbunzlauer Suisse AG
- Nexira
- Palsgaard A/S
- Meihua Holdings Group Co. Ltd.
- Ceamsa
- Koninklijke DSM N.V.,
- W Hydrocolloids Inc.
- Tic Gums Inc.
- Polygal AG
- Lucid Colloids Ltd.
- JM Huber Corporation
- Deosen Biochemical (Ordos) Ltd.
- Hindustan Gum & Chemicals Ltd.
- UNIPEKTIN Ingredients AG
Methodology
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Table Information
Report Attribute | Details |
---|---|
No. of Pages | 175 |
Published | August 2024 |
Forecast Period | 2024 - 2028 |
Estimated Market Value ( USD | $ 4.21 Billion |
Forecasted Market Value ( USD | $ 5.35 Billion |
Compound Annual Growth Rate | 6.2% |
Regions Covered | Global |